PN-5028
Figure 10.—Fisting brisket.
Stretching the rear legs, remove a strip of skin down the back of the leg and over the hock ([fig. 11]). With the leg still between your knees, turn the knife outward and open the skin from the hock to a point in front of the anus ([fig. 12]). Skin around the hock and down the shank. Remove the foot at the last joint (the one next to the hoof). See [fig. 13]. Follow the same procedure on the other leg and then fist the pelt off the inside of the legs and over the crotch ([fig. 14]).
PN-5029
Figure 11.—Skinning hindleg.